- 2 quarts freshly brewed plain coffee
- 1/2 cup sugar
- Kombucha scoby
In a glass or ceramic container, dissolve the sugar in the hot coffee and allow the mixture to cool to room temperature. Be sure the coffee is free of leftover coffee grounds. Add the kombucha scoby and cover the jar with a tight-weave tea towel, paper coffee filter, etc. secured with a tight rubber band. This covering will allow the gas created during fermentation to escape while keeping bugs out. Allow the jar to sit undisturbed at room temperature out of direct sunlight for at least seven days. After seven days, start tasting the kombucha daily using a straw. Halt the process when the kombucha coffee tastes pleasant to you.
Additional Considerations When Making Kombucha Coffee:
- Coffee is very acidic, therefore starter kombucha tea or vinegar is not required (unlike when kombucha is made with black, green, or herbal teas).
- Use a spare kombucha culture. Once a culture is used to make kombucha coffee, it should not be used to brew batches of kombucha tea.
- Because coffee contains oils, it is possible for rancidity to occur. Watch your batch closely and limit fermentation time to only what is necessary to achieve the desired taste. Never consume any kombucha that looks, tastes or smells unpleasant.
- Coffee will generally stain the kombucha culture so you may see brown spots on the scoby.
- Some people claim kombucha coffee brews faster than kombucha tea while others claim it is slower. Be sure to taste your batch regularly so you can stop the fermentation process at the point you find the taste agreeable.
- Kombucha coffee should be served room temperature or cold. Do not heat the kombucha coffee as heating will destroy most of the beneficial yeasts and bacteria.
- Some people find that kombucha coffee is less acidic to drink than regular coffee.